Although I like to think I'm a pretty good cook, I've never been much of a baker. Cooking is about color, texture and flavor, elements you can play around with, sort of like painting a picture. Once you know the rules, you are free to break them. Baking, on the other hand, is all about chemistry and science. The rules are the rules, period.
But not having a natural talent for something has never stopped me before, so I decided to jump in and give bread baking a try. After a little online searching I found a recipe for German Weck rolls (short for kummelweck) that seemed to fit the bill. Here is a link to the recipe I used.
I have a stand mixer of indeterminate age (we'll call it "vintage" to be kind) that my mom found for me at a garage sale. It was top of the line in its day and still has the dough hooks with it. This is important, because it takes a lot of the labor out of kneading the dough.
|The dough hooks hard at work kneading the dough so I didn't have to|
|The dough about 15 minutes before it was done rising.|
Next, I shaped the dough into rosettes. I did it by rolling a ball of dough into a long snake, then tying a knot in it. One end of the knot gets tucked under, the other over.
|Half the shaped rolls went into the freezer for later in the week.|
|The rest of the rolls were left to rise prior to baking.|
I think the finished product came out pretty good for a first try, if I do say so myself.
|Hot and crusty fresh from the oven|
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